Varietal
Petite Sirah has a somewhat mysterious lineage. The famed French ampelographer Pierre Galet asserts that it is a descendant of Durif, a nearly extinct French varietal. DNA testing of California Petite Sirah of the early 1990âs suggested it was actually related to famed Rhone varietal Syrah. In either case this varietal, which grows well in Monterey as well as the Italian-American settlements of Sonoma and Paso Robles, is known for its substantial tannins and deep color. Though often used in blends to shore up softer, paler red wines, it has garnered a strong cult following for its dark character and magnificent age-ability.

Vintage
2001 may be remembered as a comeback vintage. After cool and late vintages from Î98 through Î00 we welcomed a warmer, earlier harvest. The growing season began with a late frost that damaged grapes in locations where frost usually isnât a concern. Few vineyards were affected but in those few cases, damage was severe. Once over that hurdle the growing season was much improved, bloom saw nearly perfect conditions for fruit set and we had a long, warm summer. Like so many harvests 2001 had its ups and downs - a heat spike in late August and early September drove sugar levels ahead of flavor development and all varieties were looking like they would ripen at once. On September 9th things cooled down through the end of the month which allowed flavors to develop in red varieties and gave time to harvest early reds. On the 1st and 2nd of October the heat came back to push the late reds over the hump. The last lots of grapes were crushed by mid-October to mark the earliest finish since 1997 and with similar quality. Across the board the 2001 vintage produced rich ripe wines with great intensity and structure.

Vinification
Strict tannin management is a must with Petite Sirah. The grapes were cold soaked for three prior to fermentation. The grapes were lightly pressed to maintain a delicate balance between flavors, color and tannins. The wine spent 18 months in oak before being bottled in May 2003. Alcohol 14.5%, T.A. .57, pH 3.75, Residual sugar .08.

Tasting Notes
Many wine drinkers donât realize that the Paso Robles region is responsible for many of the better versions produced in the state. This is full bodied, fleshy, richly flavored, and very long on the palate, tasting of black peppercorn, plum, blackberry, and oak. Serve this wine with robust dishes, such as barbecued beef, lamb kebabs, lamb stew, and venison with cherry sauce.

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